Lemon grass and coconut fish stew

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Ingredients: 
  • 250g dried egg noodles
  • 8 dried shiitake mushrooms
  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons finely grated chopped fresh lemon grass
  • ½ teaspoon five spices
  • 1 teaspoon ground turmeric
  • 1 teaspoon sambal oelek
  • 400ml can coconut milk
  • ¼ cup (60ml) fish stock
  • 1kg boneless white fish fillets, chopped coarsely
  • 400g baby bok choy, quartered
  • 4 green onions, chopped finely.
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Preparation: 

Preparation time 20 minutes (plus standing time), cooking time 30 minutes.

 

1. Add noodles to large saucepan of boiling water. Boil, uncovered, until just tender, drain.

2. Place mushrooms in large heatproof bowl, cover with boiling water. stand 20 minutes, drain mushrooms. Discard stems, slice caps.

3. Heat oil in large saucepan, cook ginger, lemon grass, spices, sambal oelek and mushrooms, stirring until fragrant. Add coconut cream and stock, bring to a boil. Add fish, reduce heat. Cook, covered about 10 minutes or until fish is just tender.

4. Stir in bok choy, onion and noodles, reheat gently.

Serves 6, per serving 23g fat, 2143kj.